Beetroot - to lift or not?

[George Gray]

Loss of Flavour

I have noticed the loss of flavour but I was never sure it was because they were getting bigger. I think the smaller beetroot are sweeter because the sugars are more concentrated.

[jogette]

If you have a large beet that looks a bit old then peel it, grate it and throw in a fryingpan with chopped onion and garlic and heat through gently for about 10-15 mins and season to taste. It's delicious hot or cold (though have to admit there is never any left to eat cold).
Chioggia beetroot is particularly good cooked this way as it isn't as juicy as the red beets.

[HeyWayne]

Mine are still in the ground, but are getting a bit on the large side.

Think I'll pickle some, and leave the rest - I like the sound of using the leaves. Didn't think of that (well, not on old plants anyway), thanks TS.

[womble]

If you have a large beet that looks a bit old then peel it, grate it and throw in a fryingpan with chopped onion and garlic and heat through gently for about 10-15 mins and season to taste. It's delicious hot or cold (though have to admit there is never any left to eat cold).
Chioggia beetroot is particularly good cooked this way as it isn't as juicy as the red beets.

Although I like the sound of that, I have in my mind the chaos caused by bits of grated red beetroot everywhere

[HeyWayne]

LadyWayne's taken a particular fancy to roasted beetroot of late. Cut into chunks, lobbe dinto a roasting tray and bob's fanny's brother some time later.

[BarleySugar]

I found that really large beetroot cook well wrapped in foil and put in the oven at the same time as a roast chicken or other meat I suppose cooked really well. I would have needed a pretty deep saucepan, and didn't know how long to boil for either. They were lovely as a change to the standard veg and hadn't lost flavour or gone woody.
I have a load of self sown white beetroot seeds just germinated, hopefully they might make some good beet greens even if the roots don't grow out.